Chopped Mushroom Stems And Scallop Chowder - cooking recipe

Ingredients

3 garlic cloves, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 green onions, plus four-inches of their green tops
1 1/2 cups chopped mushroom stems
1/2 teaspoon dried tarragon
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chicken soup, granules
1 1/2 cups milk
2 cups O'Brien potatoes (frozen foods section)
1 cup half-and-half
6 -7 large scallops, quartered

Preparation

In a deep saucepan, gently saute the garlic in the butter and olive oil until fragrant.
Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Saute until the onion greens are wilted.
Add the mushrooms and fry on medium heat about 8 minutes.
Add the tarragon and simmer a minute.
Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
Taste to adjust seasonings.
Add the sliced scallops and stir gently.
HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
Ladle into bowls and serve with a crusty bread and a green salad.